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In this video, I'm picking on the cheapest Michelin rated food in the world
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and I'm doing it right here in Hanoi, Vietnam.
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Saigon in the south has its own Michelin rated restaurants, but food here in the north is in a category all its own.
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And soon you'll see northern recipes that you've never seen before.
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Right here we have a huge gigantic stack of fried eels.
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Today I'll be showing you five Michelin rated locations.
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Starting from the very cheap, there's a secret room where they're making this pork and they won't let me see it.
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And I'm building up to one of the most expensive.
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Boom!
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Here it is.
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Over here we have rice vermicelli, some herbs, some hot chilies.
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There's so much happening!
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Soon you'll see the incredibly high quality food available here in Vietnam for just pennies.
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They put this on the tray and at first I thought it was a wet tissue.
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It turns out this is Vietnamese rice paper.
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Behind me our first and cheapest location of the day, a place serving a little something called banh khun.
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Now banh means cakey substance and khun is roll and that's what this is basically.
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I'll explain more later.
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Usually when you think Michelin rated food you think, wow, that sounds expensive.
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But here, it's the opposite.
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In fact, you wouldn't believe how affordable this could be.
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Let's go inside.
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I'm going to show you the food.
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And by the end, I'm going to tell you how much it costs.
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Right up front, you can actually see the food being made right before your eyes.
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And it all begins with this.
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That is some batter made of rice flour.
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That goes on the cloth and it steams.
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But that is not enough.
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That's going to need some fillings.
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This is minced pork and wood ear mushrooms.
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Uh-oh.
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Now, we do have to be a little bit careful today.
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Here's the fun thing about Hanoi is that the people aren't nice.
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Nice.
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You need to leave!
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The best you could hope for is a neutral person.
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Now the editor of this video is probably from the north
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and he's gonna try to take this out of the video and that, I will say he cannot- Back to the food!
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This one right here has steamed all the way through, it's cooked and it's ready for the next step.
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She takes it off the cloth and she puts it on the side here.
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From here she takes some of that filling, the pork and wood ear mushrooms, She puts it inside, she rolls it, and she gives it a little bit of a cut.
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Is that steamy the whole time?
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So that is banh kun.
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You steam it, you fill it, you roll it, you cut it, you eat it.
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Alright folks, right here we have our first meal of the day.
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Let's get into it.
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First of all, we have this right here.
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This is the typical banh kun, and then we have this.
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I've never had this version before.
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Same rice, same filling, but boom, a whole egg in there as well.
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And then we have this.
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Here, if you have banh kun, you have to have this right here.
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This is our fish sauce.
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Let's start by trying this out.
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So I'm gonna peel one of these guys off, giving it a little bit of a dip, and I'm throwing it back.
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It's good.
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It's soft.
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It's silky.
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Inside that wood ear mushroom, it's got a more dense, chewy texture.
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And the pork, some of the pork is a little bit more soft and greasy, and some of it is a little bit more gristly, so you have something to bite into.
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Then, in between bites, boom.
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This is like a steamed pork loaf.
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That said, I think I could go more hardcore with the fish sauce over here.
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The fish sauce is salty, it's a little bit bitter, and it has a slight sweetness to it.
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On the side here, we have some herbs.
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I'm gonna toss those back, just cause it feels like the healthy thing to do.
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Mmm.
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Now, in a moment, I'm gonna tell you the price for this food right here, but first I wanna try something I've never had before in Vietnam, and that is the pan cun with joong.
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Oh, that's what I'm looking for.
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I'm not gonna even put it in the fish sauce.
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I'm just tossing it back.
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Very yummy.
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You get that nice velvety silky texture of the steamed rice and you get a yolk that's just gooey and delicious.
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So this is location one, but let's talk about the price.
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This right here, the chalua sausage, 38 cents per plate.
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What?
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You can get a Michelin meal for under a dollar?
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That's right.
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The next most expensive item right here, the bankun egg, that is 95 cents.
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And then this here, the main star of this location, it's coming in at just a dollar and 33 cents.
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That is remarkable to location two.
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So we've come to our second location right behind me, the second cheapest location of the day, a place selling something called Pun Chak.
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I like the name of this place, it's called Do It Pun Chak 34.
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Vietnamese people name their restaurants like I named my channel, best ever food review show.
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Not that creative.
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They'll name the restaurant after maybe a name, the food, and then the actual address.
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The making of this food is what's really special.
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Let's go Let's go inside now and take a look.
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Right here is the restaurant and I'm heading into the back where they actually do the barbecue.
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It is right through this- Hold on.
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It's okay?
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Oh, but she said it's okay.
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I talked to her.
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She's like, he's a bodyguard.
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She's doing security for the pork.
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But like, but a little bit?
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This guy's trying to help.
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That's definitely not gonna work.
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Oh, right here, the pork.
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You brought it from the secret room!
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Look how good that looks.
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This is driving me crazy.
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There's a secret room where they're making this pork and they won't let me see it.
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There is another vantage point I wanna show you.
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Come with me.
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Right here is the actual grill.
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Right here you can see the people doing the work.
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Hi there.
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And then right there, I mean, that's where they're grilling.
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Basically, it's in a hallway about the width of my shoulders.
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It is very narrow.
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And then they're blocking the exit with this actual giant grill right here.
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The second best thing right now is that I can actually smell the meat
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And that's maybe even more important than seeing it
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because this meat has been absolutely bathing in fish sauce
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and sugar You can smell the caramelization of the pork coming off the grill.
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It smells amazing I feel like we got off on the wrong foot.
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See she's smiling.
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I can't believe even with all my charm I still can't make it happen.
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I'm very charming.
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How you doing?
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I like your non-la Very pointy.
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So this right here is the final product that we're after.
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And I want to show you right now how they make it.
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It all starts with this right here.
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She's got some sliced papaya, she puts in the meat, she puts in some garlic and chili sauce, then she grabs it.
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Well it all happened so fast I kind of don't know what just happened.
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Oh, she brought the tray back.
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She hits it with a little bit of fish sauce, vinegar, sugar.
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It is a perfect liquid flavor combination to add some nice taste to this meat.
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I'm gonna step out until we have a table.
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I think they want me to leave.
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Let's talk about how the Michelin rating system works.
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There are multiple levels of Michelin.
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The bottom is Michelin selected.
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This means good, noteworthy cooking.
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And I believe that's what this place is.
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Then there is Bib Gourmand.
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This means great food at a great value, but still not a star.
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Then we get into the stars.
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There is one star for very high quality, two stars for exceptional, detour-worthy quality, and three stars for a world-class destination.
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I'm happy this place is on the list
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because this is an iconic food of Hanoi that you have to try when you come here.
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Come take a look.
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There's two different types of pork.
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There is this thinly sliced meat, and then this.
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I would call this like a little miniature burger patty.
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This is made of ground pork.
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Here, we have noodles.
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Keep in mind, this is...
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Thank you.
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Technically, a noodle dish.
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My first move right here is I go right to the meat baby.
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It's sweet, it's rich and greasy, and it is smoky, caramelized, perfection.
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I love it.
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Right here, I have two portions.
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In a moment I'm gonna tell you how much it costs for just one, but first, right here we have very thinly sliced pieces of pork.
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There is some pork skin there.
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It has a lovely chewy texture, but not too chewy because they cut it so thin.
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If I come to a place like this, I'll just eat three bowls of meat.
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But let me show you what a more normal person would do.
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First of all, you go over here to the bun.
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So this is a rice vermicelli.
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We want that just to really saturate that delicious sauce.
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Then I'm gonna throw some meat on top, some of that sliced papaya, and I'm gonna pick that all up in one delicious bite.
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Let's toss it back.
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Mmm-hmm.
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You have that sauce soaking into the noodle.
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The meat has a lovely, chewy, but thin texture.
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And then you've got this crispy papaya that mixes in with it.
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Together, it is an absolute knockout punch of flavor.
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Let's talk about the price.
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For this bowl right here, plus some bun, plus some vegetables on the side, it is $2.09.
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That's unbelievable.
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I'm gonna talk to her and see if I can go in there now. Am I? Am I? Can I... Can I...
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Can I go in here?
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Can I go in here?
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What did she say?
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What'd she say?
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Oh, she said film her, she's beautiful?
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This lady is such a flirt.
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I'm gonna call HR on her.
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In order to see the meat here, you have to do unspeakable acts.
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Alright, let's go on to our next location.
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We have come to our next Michelin rated location.
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Right behind me, a place serving a food you may not associate with Vietnam or Hanoi.
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This place is serving eels.
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Eels on their face might seem disgusting.
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A long time ago, I came to Hanoi with my good friend Calvin, and this was us holding the eels.
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Eugh.
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Now, the eels are gross and sticky until you kill them with pounds and pounds of salt.
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Ah, ah, ah!
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After enough processing and procedure, they become absolutely delicious.
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Now here, it's not just about the eel, but also about the noodle.
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Put them together and you get a Michelin-rated masterpiece.
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And that is what we're here for.
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Let's head inside.
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Here they have eel in a few different forms.
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They have fried eel, but they also have something like this, more of an eel soup.
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Yummy!
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And then here, you can also just buy a bag full of fried eels.
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Wow, that's quite the souvenir.
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Oh, inside there's even more deliciousness awaiting us.
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Right here we have a huge, gigantic stack, a wall of fried eels.
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In a moment, I'm going to be ordering the dry glass noodle with fried eels on top.
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I've had this dish in the past.
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It's one of my favorite in all of Hanoi.
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This one is Michelin rated, so maybe it's going to be a little bit better.
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Let's find out for sure.
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If you look on the wall right here, you can see this place has about six different eel offerings for you, including this, like a little eel cake.
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Delicious!
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My favorite after chocolate cake and...
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Tiramisu.
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Took a while to think of a second one.
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First of all, here we have an eel porridge.
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All the eel is on the bottom.
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I'm gonna try to bring it up for you to see.
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Oh, it's hiding in a murky swamp.
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There it is.
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The reason I want to show you this is because this is like wet, slippery eel.
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And what I'm gonna be eating soon is fried, crunchy eel.
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Meanwhile, here they have another offering.
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This is more of an eel soup.
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That's what we saw in that big cauldron earlier.
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I'm gonna put these to the side for now.
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This is my dish.
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But there is a problem when looking at this plate, and that is, there's so much cucumber.
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So I'm gonna do a little bit of a cucumber extraction.
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There we go.
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Now that I've removed the toppings, you can see more of what we're working with here.
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This is the stir-fried glass noodle.
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Meanwhile, over here, the fried eel.
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That's a crunchy eel!
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My god!
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Back to the glass noodles.
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It looks like on top they have some fried shallots.
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Very tasty.
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Glass noodles, when there's a big ball of them in your mouth, they have a nice, kind of bouncy feel to them.
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It feels fun to eat, but it also tastes delicious because of the sauces they stir-fried it in.
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So we've had the eel, and we've had the noodle.
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Now it's time to mix them both together.
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Little bit of eel, little bit of noodle.
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This is the ultimate bite.
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Let's give it a shot.
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The dopamine release is wild on this one.
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Cleanse the palate.
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So this is our Michelin-rated eel restaurant.
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If you look up there, boom.
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2024 and 2025 for two continuous years unbroken this place has been bringing their eel game So these are the noodles,
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but let's talk about the price because each place today costs more money, but is it expensive?
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Well this plate right here it costs two dollars and 68 cents.
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So why don't you tell me?
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Pretty affordable actually even me now as a very rich man
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who's completely lost touch with the common man who's lost touch with reality Even I come here
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and I'm blown away by the affordability.
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I kind of can't believe it.
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So from here, we're going to a restaurant that's even more expensive.
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And that means we're getting away from the street food and we're going inside to where they have actual air conditioning.
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Plus, by the end of this video, we're going to be going to the most expensive Michelin-rated restaurant we could find.
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We'll be headed there soon.
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Let's move.
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Now, this restaurant is one level above Michelin Select.
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This is Bib Gourmand.
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And to remind you, Bib Gourmand means great food with a great value.
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I think that means not expensive.
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This particular restaurant is specializing in one food and that is chakak.
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Probably something you've not heard of before.
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And not only because I pronounced it wrong, this dish specializes in catfish.
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Catfish are like the trailer park kids of the fish world.
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But somehow at this restaurant, they're taking a catfish and elevating it to its highest potential.
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Let's go inside now and see how it looks.
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I promise you this place does have air conditioning, but I'm sitting outside for better sunlight sunlight.
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Let's talk about the menu right here.
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It is not extensive and that's what I like about it.
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There's basically five foods max and what they specialize in is chat cat.
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That is catfish in a skillet and that is what's going to be coming here soon.
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Boom.
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Here it is.
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Oh, take a look at this.
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So right here we have the catfish chunks that have already been marinated or rubbed down with a little bit of turmeric.
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Over here we have a whole platter full of different ingredients.
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I see some rice vermicelli and then I see some herbs, some hot chilies.
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There's so much happening and that It's supposed to be fermented shrimp paste.
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Yes, no, yes, no. Keep it, don't give it.
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Boom, fuel for the fire.
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Hitting it with the lighter, puts the skillet on top.
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Ooh, what an immersive experience.
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The next step, he puts in all types of herbs here.
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That is a giant mountain of dill.
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And now that he's left, I feel incredibly insecure, uncertain and unsure of what to do next.
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I can do this.
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Everyone thinks I'm a chef.
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Uh, what, okay, we got fire.
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That's a little bit hot.
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Ah!
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Oh, thank God he came back.
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You can see that dill has begun to steam and cook down.
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As soon as everything begins to stick to the skillet, that's how you know it's ready to eat.
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The next step, he grabs some of this rice from a chili.
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Just rip it off. Who cares?
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Is it still bim gourmand?
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From here, he's grabbing some of the catfish.
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He puts that on top and he puts some of that cooked dill on top of the catfish.
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From there, he hits it with some of this green onion.
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Now he's mixing up that fermented shrimp paste.
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He grabs some chilies.
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He gives that a little bit of a mix.
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Ooh, eugh, wow, I didn't even ask if I wanted that.
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Thank you.
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Okay, let me explain.
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For those of you who don't know what this is, this is fermented shrimp paste.
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Basically decomposed shrimp bodies.
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It has the smell of a toenail fungus.
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People love it or they hate it.
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So what he's done here is he's not giving me the choice to opt out.
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Good, then I guess I'm DTF.
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Down to fucking try this out.
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There's nothing left to do but to throw it back and give it a shot.
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Mmm.
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Mmm.
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I have such mixed emotions.
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But overall, that is delicious.
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It's a contrast of flavors.
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It's a little bit of pleasure and a little bit of pain.
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That fermented shrimp paste, it's intense.
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It kind of slaps you in the face, but then that fish, the fish is succulent and soft.
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It has that nice turmeric flavor on there, and then everything is elevated because of the dill.
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I want to toss a little bit of dill on top of there.
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Mmm-hmm. So satisfying.
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Sometimes I feel ripped off growing up eating fish like.. like tilapia.
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Tilapia is so flaky it falls apart if you just look at it wrong.
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Meanwhile, this has some real bite to it.
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Now my favorite part about this place is how they kind of cook it for you
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and demonstrate how to eat it at the same time.
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They're kind of like, hey look at me, look at me, hey I'm the captain now, I'm gonna make one bowl then you make the rest.
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You got it?
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Sure, sure.
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But all of that goes unspoken.
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Right here we have more of those green onion shavings, some more rice noodles and some of that fish.
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I'm gonna literally shovel it in.
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It's so satisfying.
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And actually, right here, we have a portion meant for two people.
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So, let's talk about the price.
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For what you see here in this skillet, plus the cooking demonstration, it costs only $13.38.
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Yes, it costs a lot more than the previous food, and that's because we're at a fancy restaurant with air conditioning.
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Somewhere.
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Where is that goddamn air conditioning, by the way?
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So, this is our fourth out of five restaurants, Bib Gourmand.
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But coming up next, a one-star Michelin restaurant.
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Let's head there now.
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At last, we have arrived at our final destination, a restaurant boasting one Michelin star.
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Welcome to Tham B.
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This restaurant is known for Northern Vietnamese home-style cooking.
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It is served in a charming, nostalgic setting.
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This restaurant has been recognized in the Michelin Guide.
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It's a place offering high-quality Vietnamese food that is worth a stop.
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Now, in contrast to every location we've gone to today, this place has 100-plus items on the menu.
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So, narrowing that down to one food experience is going to be difficult, But I'll give it a shot.
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Alright folks, I have officially entered the restaurant and this place is gorgeous.
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The most striking thing about this place, aside from the ambiance, would be this right here.
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The menu.
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Now, a lot of people say they read 50 to 100 books a year.
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Me too, if you count menus.
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Look at these colorful foods.
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Meat salads.
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Barbecue.
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What I'm going to do is order three different recommended foods, including this right here.
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This is a salad.
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But it's not just any salad.
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It's a salad my camera guy is eventually going to point the camera at.
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This is a pig ear salad.
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That's right.
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Crack a Caesar salad.
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This is made with pig ears, baby.
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Alright folks, the food has arrived.
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Now everything you see here, it is far more expensive than anything we've tried so far today.
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I'll tell you about the price soon, but first, the pig ear salad.
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Thinly sliced pig ear, there's also a load of banana blossom, and probably some kind of papaya, onion, peanuts, a little bit of everything inside.
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Right here, you can see some ear, and you can see that white layer of cartilage going through the ear.
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That's gonna give us a nice snappy texture.
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Let's give it a shot.
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Mmm-hmm.
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This is both a texture and flavor sensation.
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It's very bright, it's very vibrant.
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There's fish sauce, there's citrus, there's the coriander, the aromatics adding freshness.
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But then you have that crispy vegetation, you have the peanuts, and then of course you have the pig ear, which has its own kind of snappy crispiness.
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I absolutely love it.
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Now I have two dishes remaining, and I'm gonna explain them to you one by one.
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First of all, this is braised pork belly.
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Now usually there's some kind of a soy base in there, there's probably some kind of coconut water, and all that gets braised for days until that pork belly becomes nice and soft.
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This is like the exact anatomy of my abs. That is outstanding.
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The fat, the skin, it absolutely melts on your tongue.
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It is hot, steamy, delicious, it's just salty enough, just sweet enough, and super rich.
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Mmm-hmm.
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And it just gets in between your teeth, just enough.
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At last, we're moving on to our final food right here.
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On the menu, this is described as Vietnamese ham with periwinkle snail.
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If you look closely, this looks like a type of mince.
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A mince of both pork and snails in one kind of meaty loaf.
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Plus there's tons of aromatics and spices mixed in too.
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It looks tremendous.
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Let's give it a shot It's a pork loaf with little chunks of snail on the inside It's very soft.
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It's juicy and then you're getting these little specks of snail that are even more rubbery and even more chewy, but in a good way I taste the lemongrass.
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It's absolutely delicious.
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Okay, I'm told I've been eating it wrong this whole time They put this on the tray
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and at first I thought it was a wet tissue.
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It turns out this is Vietnamese rice paper Now here's the proper way to eat it.
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Let me tell you as a food expert Hold on, I'll get that right
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As a food expert here's what I recommend first we put on the rice noodles Then we get some of
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that pork snail loaf hit it with some greens on the inside and roll that up like Snoop Dogg, baby Plus we have this right here a delicious dipping sauce
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It's very good So this is our final Michelin rated experience of the day but let's talk about the price.
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For these three items right here, the price is coming in at a total of $34.49.
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Substantially more expensive than everything else we tried today, but on its face, 34 bucks for three courses like this is insanely affordable.
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So today we visited five different Michelin rated restaurants in Hanoi.
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We had Ban Khun, Pun Jha, Eel Noodles, Catfish, and finally this.
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But if I had to pick just one that gave me the most bang for my buck, it would be.. this place.
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And that's kind of not what I expected.
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The food here, there is a ton to choose from, but each item I've tried here so far, they're doing at a 10 out of 10 level.
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That is something you'll be hard-pressed to find anywhere else in the world.
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Objetivos de fala para este clipe
Este vídeo é ideal para quem quer aprimorar a fluência em situações informais e a capacidade de descrever cenas cotidianas com detalhes. O narrador usa uma linguagem coloquial, repleta de expressões spontâneas, o que ajuda a treinar a velocidade de processamento e a adaptação a diferentes ritmos de fala. É perfeito para o shadow speech, pois a narração é clara e acompanha ações visuais, facilitando a imitação.
Banco de frases reutilizáveis
- "In this video, I'm picking on the cheapest..." – Estrutura básica para começar uma apresentação de conteúdo.
- "You wouldn't believe how affordable this could be." – Expressão para enfatizar surpresa com preços.
- "Right up front, you can actually see the food being made..." – Descrição de uma cena visual imediata.
- "I've never had this version before." – Forma natural de expressar inexperiência com algo.
- "Back to the food!" – Maneira coloquial de voltar ao tópico principal.
Essas frases são úteis para aprender inglês com YouTube, pois podem ser adaptadas para falar sobre viagens, comida ou experiências diárias.
Corrija seus pontos fracos
O maior desafio neste clipe é a pronúncia de palavras com "th" (como "the", "this") e a intonation em frases exclamatórias ("Boom! Here it is!"). O narrador usa pausas estratégicas para dar destaque a detalhes, o que ajuda a treinar a ritmada da fala. Praticar o shadowspeak com esse vídeo permite imitar essas nuances, melhorando a clareza e a naturalidade. Além disso, a variedade de termos específicos (como "rice vermicelli", "wood ear mushrooms") expõe o ouvinte a vocabulário técnico de culinária, ampliando o repertório.
Para maximizar o aprendizado, repita as frases lentamente, focando na articulação, e depois tente acompanhar a velocidade original. Isso é essencial para melhorar a pronúncia em inglês e se sentir mais confiante em conversas reais.
Gramática neste vídeo
As estruturas que o falante mais usa, com as palavras exatas do vídeo:
| Estrutura | No vídeo |
|---|---|
| Present perfect continuous have/has been + -ing — uma ação que começou antes e continua | has been bringing · I've been eating |
| Present perfect have/has + particípio passado — uma ação passada que ainda importa agora | you've never seen · has steamed · I've never had |
| Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz | being made · is minced · is made |
| Superlativos the -est / the most … — o maior ou o menor de um grupo | the cheapest · the most expensive · The best |
O que é a Técnica de Shadowing?
Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.